Bring 1¼ cups water to a near boil, add to rice bag, stirring. Seal tightly and put in a FBC cozy, let sit for 10 to 15 minutes. Cuff bag down, stir and top with crumbled potato chips.

Insulated Mug Method:

Bring 1¼ cups water to boil, add it to an insulated mug with dry ingredients, stir and cover. Let sit for 10 minutes.

Stir and top with crumbled potato chips.

One Pot Method:

Bring 1¼ cups water to boil in a pot, add in rice mixture. Take off heat, cover tightly and let sit for 10 minutes. In cooler temperatures or at altitude, use a pot cozy.

Stir rice and top with the crushed potato chips.

Notes

If using brown rice, I recommend the one pot method, as it needs a little extra love, the hot pan and boiling water do the trick.Weight of dry mix is 5½ ounces plus 1¼ ounces for the potato chips. On the potato chips? Lays works the best. Thin, greasy and salty……http://www.trailcooking.com/dry-mixes-seasonings/vegan-dry-cream-mushroom-soup-mix/http://blog.trailcooking.com/2013/02/27/new-recipes-vegan-dry-cream-of-mushroom-soup-mix-trashy-shroom-rice/